Dates, almond and coconut bonbons


(For 8 bonbons)

  • 100gr diced Medjool dates
  • 1 whole Medjool date
  • 20gr mixed orange and lemon peel candied
  • 2 stems Zallotti Blossom
  • 8 Anise Blossoms
  • 25gr ground almond
  • 1/3 tsp almond essence
  • 1 tsp dark rum
  • 20gr desiccated coconuts


  • Using a mixing bowl, mix together the diced dates, mixed peel, ground almond, almond essence, dark rum and the flowers of one stem of Zallotti Blossom. 
  • Divide the mix into each portion and form each portion into ball using the palm of your hands. 
  • Roll each bonbon into the desiccated coconuts. 
  • Make some fine slices out of the whole date and top each bonbon with one. 
  • Finish the presentation with the flowers of the other stem of Zallotti Blossom and the Anise Blossoms. 
  • Enjoy. 

Recipe: Franck Pontais

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